One Local Summer - week three

Summer is finally getting into swing here so there's a lot of wonderful local produce to choose from.  Last night was proof of that.  We started with Tomato Toast made with local tomatoes, local bread and garlic we harvested last week from our garden (we grew 18 kinds!).  Then we had grilled local zucchini and squash marinated in a dressing made with olive oil, red wine vinegar and herbs from our garden.  We served that with a few slices of a local cheese called Cumberland. Dinner was grilled local peaches that we basted with homemade butter and honey.  I also finished up our last batch of cherry sorbet.  Mark and I then spent 3 hours pitting two huge buckets of sour cherries - how wild and crazy our Saturday nights are now!  We turned several cups into sweetened dried cherries and the rest we froze to use in cobblers and pies.